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- 2 tbsp oil
- 1 tsp mustard seeds
- 3 cloves garlic, minced
- 1/2 ’ thick slice fresh ginger, grated
- 1 Onion, minced
- 4 cups cooked Chickpeas (two 19oz cans)
- 2 tsp cumin and cinnamon
- 1 tsp coriander and ground cardamom
- 1 tsp cayenne pepper
- 1/2 tsp turmeric
- 2 cups water (or more)
- salt to taste
- Heat the oil over medium heat, and add the mustard seeds. When they have finished popping, add the garlic, ginger and Onion and sauté until tender. Add the remaining ingredients except for the salt and allow to simmer over medium low heat until most of the water has been absorbed and the Chickpeas are uncommonly soft and rich in texture. salt this dish liberally. Serve on it’s own or over rice.